Description
Hi all. A lot of the recipes of this soup, in its own way, and the writing. There's potatoes and carrots, and even grains will add or celery root, followed by purification of the broth beaten egg whites. Fish also be under: pike, walleye, bass and similar low-grade scales. Yeah... But we'll go the other way and see what happens.
Ingredients
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Chicken
1.5 kg
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Trout
1.5 kg
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Fish
1.7 kg
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Water
4 l
Cooking
Cock home to need it and not chicken. The taste and smell of the broth is different.
Dissect Lothario.
Bird fill 4 liters of clean drinking water and cook on slow heat for 4-5 hours under the hood. Add salt to taste at the end of cooking.
It's been five hours, take out meat from broth.
Filter the broth. He's already great.
Osquivel two trout with a total weight of 1.5 kg.
Remove the intestines and gills. Do not cut.
Cook the trout in the broth on low heat for 10 minutes.
It has been 10 minutes. Trout ready.
Remove the fish from the broth, let it cool down.
Remove all bones and spine. Very carefully do it.
Stamp fish weighing 1.7 kg. My it.
Remove the intestines and gills, cut the fish into pieces.
Boil sturgeon in the broth 10 minutes on low heat.
After 10 minutes, the fish is ready.
Remove the fish from the broth.
Strain the broth again. It is completely transparent.
Add to the broth the chopped trout. And insist on low heat for another 10 minutes.
Add to each plate a piece of sterlet. Enjoy the fresh taste.
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